I still remember the first time I ate braised pork or went to college, that is, my classmates invited me to dinner, and this plate of braised pork was among them. At that time, I liked it very much when I saw its color. It happened that I was a complete carnivore, and I loved meat when I saw it. I couldn't miss other dishes. After the dishes were served, my good friend knew that I loved meat, so he helped me to put two pieces of braised pork in my mouth, and I quickly clamped it in my mouth. My good friend told me that this dish is a popular dish in this restaurant, and she only learned it when she was eating with other people. From then on, after graduation, she often invited friends to private restaurants for a dish of braised pork.

Braised pork is relatively economical when cooked outside, but compared with home cooking, it is much more expensive, and it is not enough to eat, and the amount is too small. Now I have a family, and I like to try to figure out some cooking methods at home. Braised pork is of course indispensable. When I first cooked it, I couldn't make it taste for eating outside. After doing it well, it became hard to eat, and some of the lean pork was too hard to bite, and it tasted bad. I feel whether the order is at a certain key point, so I often change the order before and after, and finally sum up the areas that are often wrong. It turns out that the length of Pixian bean paste is wrong. Do you know whether to stir-fry bean paste or lean meat first when cooking Sichuan style pork? If the order is correct, the meat is not easy to bite, rot and harden.

At the beginning, I always fried the bean paste first, and then the lean meat. Because other dishes are usually fried with the bean paste first, I feel that it will be better to fry the Chili oil and then the lean meat. Later, I found out that I made a mistake. I should fry the lean meat first, and then put the Pixian bean paste. That is the correct way. Come out and make a braised pork together. First, choose fresh pork belly in the sales market, preferably three or seven minutes, so that the braised pork made from that kind of meat is the best, and then prepare some garlic peppers to get started. After cleaning the pork belly, add a certain amount of cold water to the pot, put all the pork belly into the water, and boil it until it is cooked thoroughly. You can try it with chopsticks, as long as you can insert it in the end. After fishing, soak the pork belly in water for ten minutes, and then cut it into thin slices. Remember that the thinner the better, the faster this kind of taste will be.

Add some vegetable oil to the pot. When the pot is boiled to 50% heat, pour the pork belly slices into the pot and stir-fry them. After stir-frying some vegetable oil, add Pixian bean paste. One tablespoon is enough. The stir-fry is symmetrical, and it may boil. You should be careful when cooking this dish or it has dangerous factors. ) After stir-frying, pour in the chilli pieces and garlic, add some dried chilli, stir-fry the aroma, add a little edible salt, soy sauce and monosodium glutamate, and stir-fry until it is well-proportioned. A plate of sweet and delicious braised pork will be ready. It is really delicious when you take a bite. Sometimes, I will add some potato pieces to this dish to make braised pork with potato pieces. Because my husband likes potatoes, it is perfect to go with braised pork. You can also try it and cook this dish. Remember to fry lean meat first and then put Pixian bean paste!